Vegan

Baked Vegan Mac and Cheese Recipe

Ingredients

1 pound gluten-free pasta
½ cup raw cashews, soaked at least 2 hours
⅓ cup nutritional yeast
2 garlic cloves
3 tablespoons fresh lemon juice
1 teaspoon miso paste
1 teaspoon tahini
½ teaspoon ground turmeric
¼ teaspoon smoked paprika
¼ teaspoon ground nutmeg
¼ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
⅓ – ½ cup filtered water
1 cup gluten-free breadcrumbs

Directions

Preheat the oven to 350ºF. Cook pasta according to package instructions.

Meanwhile, prepare the sauce. Drain and rinse the cashews, then place them into a blender. Add the remaining ingredients, except the breadcrumbs, starting with just ⅓ cup of water.

Blend on high until smooth and creamy, adding more water, 1 tablespoon at a time, until the sauce is pourable.

Drain the pasta and pour into an oven-safe baking dish. Pour sauce over top and stir to combine.

Sprinkle breadcrumbs onto the noodles, cover the dish with foil, and bake on the center rack for 20 minutes. Remove and serve immediately.

Servings

Serves 6

Written By Alyssa Rimmer

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Chocolate, which comes from the beans of cacao trees and is native to Central and South America, is often mixed with spices in these cuisines to give it a richer flavor. To make these vegan truffles, we’re using cinnamon and cayenne, a traditional flavor combination in this region.

Gluten Free Vegan Mayan Chocolate Truffles Recipe

Ingredients

8 ounces vegan dark chocolate
½ cup canned full-fat coconut milk
1 teaspoon ground cinnamon
½ teaspoon sea salt
¼ teaspoon cayenne pepper
Cacao powder, optional

Directions

Break the chocolate into a mixing bowl and set aside.

Heat coconut milk in a small saucepan until bubbling and hot. Pour over the chocolate and let sit for 1 minute. Stir until melted and smooth.

Stir in the cinnamon, salt, and cayenne. Place the bowl in the refrigerator to cool for 2 hours.

Once cool, scoop the chocolate into small balls, then roll each ball in cacao powder. Store in an airtight container in the fridge for up to 1 week.

Servings

Makes 12-14

Written by Alyssa Rimmer

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This is a salad version of a classic Mexican street food, elote, which is grilled corn served with a variety of toppings. This particular salad is vegan, but feel free to go traditional and top with cotija cheese!

Gluten Free Grilled Mexican Corn Salad Recipe

Ingredients

For the salad:

4 ears of sweet corn, shucked
1 cup cooked quinoa, optional
2 cups cherry tomatoes, halved
1 jalapeño pepper, seeded and diced
½ cup pumpkin seeds, optional

For the dressing:

¼ cup fresh cilantro leaves, roughly chopped
2 tablespoons extra-virgin olive oil
Juice of 2 limes
1 teaspoon chili powder
1 teaspoon agave, optional
¼ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper

Directions

Preheat the grill to medium-high. Place the corn directly on the grill and cook for 3-4 minutes per side, until nicely charred. Remove and let rest until cool enough to touch.

Once cooled, cut the corn from the cob. Add it to a large salad bowl along with the quinoa, tomatoes, and jalapeño.

If using, toast the pumpkin seeds in a dry skillet or toaster oven until golden brown, about 1-2 minutes. Add the seeds to the bowl and toss to combine the salad.

Add dressing ingredients to a jar. Seal the jar and shake until combined. Pour over the salad and toss. Taste and adjust seasonings, if needed.

Serve warm or, if making ahead, chill for 1-2 hours before serving.

Servings

Serves 4-6 as a side

Written by Alyssa Rimmer

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Halwa generally refers to any kind of thick, rich dessert that can be compared to pudding. I’ve always been intrigued by vegetables in dessert, so carrot halwa was one I knew I had to try. Traditional halwa contains cardamom, but if you’re not a fan, feel free to substitute cinnamon instead.

Gluten Free Carrot Halwa Recipe

Ingredients

½ pound carrots, peeled and grated (about 4 large carrots)
2 tablespoons coconut oil
3 cups plain or vanilla rice milk
¾ cup canned full-fat coconut milk
½ cup xylitol or monk fruit based sweetener (such as Lakanto), or ⅔ cup coconut sugar
¼ – ½ teaspoon ground cardamom, to taste
Pinch of kosher or fine sea salt
1 teaspoon pure vanilla extract
¼ cup goji berries or raisins
¼ cup chopped toasted cashews
Pinch of saffron threads, optional

Directions

Place the carrots and oil in a shallow pot and cook over medium heat, stirring to coat, until the carrots begin to soften and lighten in color. Add the rice milk, coconut milk, xylitol, cardamom, salt, and vanilla, and bring to a boil over medium heat.

Lower the heat and stir well. Simmer until the carrots are almost mushy and all the liquid is absorbed (up to 1 hour), stirring frequently to avoid scorching. Once the halwa is almost dry, add the goji berries, cashews, and saffron. Serve warm.

Servings

Serves 4-6

Written by Ricki Heller

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I love okra prepared in this spicy tomato sauce, and find none of the typical “slimy” texture people often mention with this vegetable. If you’re not a fan of okra, you can substitute some or all with green beans – it’s equally delicious.

Gluten Free Masala Okra Recipe

Ingredients

1 tablespoon extra-virgin olive oil
½ teaspoon cumin seeds
½ teaspoon black mustard seeds
1 small onion, finely chopped
2 garlic cloves, minced
¼ teaspoon ground turmeric
1 teaspoon mild chili powder
2 teaspoons ground cumin
1 tablespoon ground coriander
¼ teaspoon kosher or fine sea salt
1 teaspoon coconut sugar or xylitol, or 6 drops pure plain liquid stevia
1 tablespoon fresh lemon juice
2 large tomatoes, diced
1 pound okra, green beans, or a combination (washed and trimmed but not cut)
¼ cup chopped fresh cilantro leaves

Directions

In a large nonstick frying pan, heat the oil over medium-high heat. Add cumin seeds and mustard seeds and cook, stirring constantly, until the seeds begin to pop. Lower the heat to medium.
Add the onion and garlic and continue to cook until the onion is translucent, about 5 minutes. Add the remaining ingredients, except the cilantro. Stir well so the okra is well-coated in the sauce. Lower heat to simmer, cover, and cook until the okra is just tender, about 10-15 minutes. Garnish with cilantro and serve.

Servings

Serves 4

Written by Ricki Heller

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If you like the flavors and fragrance of Indian spices but aren’t a fan of excessive heat, you’ll love this stew. Don’t let the long list of spices deter you – this is easy to prepare and offers a delectable depth of flavor in a savory dish that’s both satisfying and comforting.

Gluten Free Keema (Spiced Stew) Recipe

Ingredients

For the “meat”:

1 pound tempeh (I used soy, but you could use any kind)
2 tablespoons extra-virgin olive oil
2 tablespoons liquid aminos or gluten-free tamari/soy sauce
¼ – ½ teaspoon liquid smoke

For the stew:

1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
4 garlic cloves, minced
½ medium jalapeño pepper, minced (or more, to taste)
1 tablespoon minced ginger
¼ teaspoon ground cardamom
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 bay leaf
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon curry powder
Kosher or fine sea salt, to taste
½ cup vegetable broth or stock, or more if needed
2 medium tomatoes, diced
2 medium red potatoes, diced fairly small
¼ cup chopped fresh cilantro leaves

Directions

Prepare the “meat”: Preheat the oven to 350°F. Line an 8- or 9-inch square pan with parchment paper or spray with gluten-free nonstick cooking spray.

Crumble the tempeh into the pan. In a small bowl, whisk together the oil, liquid aminos, and liquid smoke. Drizzle over the tempeh and toss well until all the tempeh is coated. Bake for 20-30 minutes, stirring 2-3 times during baking, until most of the crumbles are browned. Set aside.

While the tempeh bakes, prepare the stew: In a nonstick frying pan, heat the oil over medium heat. Add the onion, garlic, jalapeño, and ginger and cook until the onion begins to brown, about 10 minutes.

Add the cardamom, cinnamon, cloves, bay leaf, coriander, turmeric, cumin, chili powder, curry powder, and salt and continue to cook, stirring, for 1 minute.

Add the remaining ingredients, except cilantro, and bring to a boil. Lower the heat to simmer and cover. Cook for 20-30 minutes, until the potatoes are soft, stirring occasionally to prevent scorching. Garnish with cilantro and serve.

Can be frozen, though potatoes don’t always defrost well.

Servings

Serves 4

Written by Ricki Heller

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This appetizer is perfect if you grow your own potatoes, tomatoes, or basil. An ideal grain-free appetizer, it provides an abundance of vitamins, minerals, and healthy fats per piece. For one-bite bruschetta, use miniature potatoes instead.

Potato Bruschetta

Ingredients

3-4 large round (rather than oval) potatoes, washed and cut into ½-inch thick slices
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher or fine sea salt, to taste
About ¾ cup Basil Pesto
2-3 large ripe tomatoes, diced
2-3 leaves fresh basil, thinly sliced

Directions

Preheat the oven to 400ºF.  Line 2 baking sheets with parchment paper.

Place the potato slices in a large bowl and add 2 tablespoons of olive oil and salt to taste. Toss with your hands until the potatoes are evenly coated. Place the rounds on the baking sheet and roast for 30-45 minutes until tender and beginning to brown on the edges. (It’s nice if you can turn the slices over about halfway through, but not essential.)

Once the potatoes are cooked, remove them from the oven and allow to cool for 3-5 minutes until they are cool enough to handle, but still warm. Top each slice with 1-2 teaspoons of pesto, a good mound of tomato, a bit of sliced basil, and a drizzle of olive oil. Serve warm or at room temperature.

Makes 15-18 appetizers

Recipe by Ricki Heller

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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These savory pancakes are a great alternative main dish. Made with chickpea flour, they’re chock-full of protein. The cashew-based “sour cream” adds a further boost of this essential macronutrient to the meal.

Zucchini Fritters with Herbed “Sour Cream”

Inredients

For the “sour cream”:
1¼ cups raw cashews
1 tablespoon fresh lemon juice
2 teaspoons raw apple cider vinegar
½ teaspoon Dijon mustard
5 drops plain liquid stevia
¼ teaspoon kosher or fine sea salt, or more to taste
¾ cup filtered water
2 tablespoons finely minced fresh herbs of choice (I like a mix of cilantro and dill), plus more for garnish

For the fritters:
1 large zucchini (5-6 ounces), grated
½ teaspoon kosher or fine sea salt
½ cup chickpea flour
½ teaspoon dried tarragon
4 teaspoons black sesame seeds (white can be used if you can’t find black)
¼ teaspoon baking powder
1/8 teaspoon baking soda
1/3 cup drained zucchini juice (see recipe), water, or vegetable broth
2 teaspoons fresh lemon juice

Directions

Make the “sour cream”: In a high-powered blender, blend all ingredients except the herbs until silky smooth. Transfer to a bowl and stir in the herbs. Taste and adjust seasonings if necessary. Set aside.

Make the fritters: Place a large colander or sieve over a large bowl and add the grated zucchini to the colander. Sprinkle with the salt and toss lightly. Allow the zucchini to rest for at least 10 minutes so the salt extracts excess moisture from the zucchini. Using your hands or a clean tea towel, squeeze the zucchini to remove as much liquid as you can (allow the juice to drain into the bowl and reserve it).

While the zucchini rests, place the flour, tarragon, sesame seeds, baking powder, and baking soda in a medium bowl and whisk to combine. To use the zucchini liquid, pour it into a glass measuring cup and add any water or broth necessary to make 1/3 cup. Add the lemon juice to the cup.

Put the drained zucchini into the bowl with the flour. Add the liquids. Stir quickly to combine, but don’t over-mix.

Heat a nonstick skillet over medium heat. Using a large ice cream scoop or 1/3 cup measuring cup, scoop the batter into the pan and flatten slightly to create pancakes. Cook for 4-5 minutes, until the tops are almost dry and bottoms are browned. Flip and cook for another 3-4 minutes until cooked through. Serve with a dollop of “sour cream” and a sprinkle of chopped herbs for garnish.

Makes 5-6 fritters

Recipe by Ricki Heller

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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The unconventional pairing of corn, peach, and mint in this salad is a stellar marriage of colors, flavors, and textures.

Corn & Peach Salad with Fresh Mint

Ingredients

For the dressing:
3 tablespoons rice wine vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon coconut sugar or 8-10 drops plain liquid stevia
Juice of ½ large lime (about 1½ tablespoons)
¼ teaspoon kosher or fine sea salt, or to taste

For the salad:
1½ cups fresh corn kernels, lightly steamed, or frozen kernels, defrosted
1 medium cucumber, seeded, cut into quarters lengthwise, then sliced crosswise
3 large ripe peaches, pitted and diced
1/3 cup chopped fresh mint leaves
1/3 cup cashews, lightly toasted

Directions

In the bottom of a large salad bowl, whisk together all of the dressing ingredients. Add all of the salad ingredients and toss well. Taste and adjust salt, if desired. Serve.

Serves 4

Written by Ricki Heller

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Combining two common Middle Eastern favorites, baba ghanoush and hummus, this spread makes good use of the grill to cook the eggplant, imparting a smoky flavor to the dip. If you don’t have a grill, baking the eggplant at 400ºF for 40-50 minutes until very soft, will work. Serve with gluten-free tortilla chips or pita bread.

Smoky Eggplant & Chickpea Spread

Ingredients

1 medium eggplant
4 tablespoons extra-virgin
olive oil, divided use
4 sun-dried tomato halves
1 cup cooked and drained
chickpeas (canned are fine)
¼ cup tahini (sesame seed paste)
3 tablespoons fresh lemon juice
1 garlic clove, chopped
2 teaspoons smoked paprika
½ teaspoon ground cumin, or more to taste
¼ teaspoon kosher or fine sea salt, or more to taste

Directions

Heat a grill to medium. Cut the eggplant in half lengthwise and brush the cut sides with 2 tablespoons of the olive oil. Grill, turning the pieces as necessary, until cooked through and soft. Cool, then scrape the flesh into the bowl of a food processor. Discard the skin.

While the eggplant cooks, soak the tomatoes in boiling water for 15 minutes. Drain and chop. Add to the processor with the eggplant. Add the remaining ingredients, including the remaining 2 tablespoons of olive oil, and process until smooth. Taste and adjust seasonings, as desired.

Serve immediately or refrigerate in an airtight container for up to 4 days.

Makes about 2 cups

Recipe by Ricki Heller

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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